Bring a large pot of salted water to a rolling boil. Wash, peel, and cut the Russet potatoes into 2-inch pieces.

Add the potatoes to the boiling water and cook for 10-12 minutes until fork-tender. Boil the eggs separately for 9-10 minutes.

In a large bowl, combine mayonnaise, Creole mustard, chopped dill pickles, green onions, parsley, and hot sauce. Season with black pepper, paprika, onion powder, garlic powder, and cayenne pepper.

Once potatoes are cooled, chop them and add to the dressing along with the chopped eggs. Fold together gently until coated.

Taste and adjust seasoning with Cajun seasoning and salt. If thick, add more mayonnaise.

Cover and refrigerate for at least 30 minutes before serving.